Chef reprimanded by boss for not having enough stock for his sister’s party, chef's team follows orders to overprepare food in bulk in the future, causing huge food waste and costs, boss reverts "à la carte" orders: ''Consequences were catastrophic'

They say the boss always knows best, but surely those working on the 'ground' know better?

If you want to climb to the top of the career ladder and stay there, you have to start from the very first step. The best career advice I've ever received is that if you want to run a successful company, you have to understand every component of each role the industry you're working in has to offer. If you want to own a luxury clothing brand, first you have to know what it's like to fold the clothes. If you want to own a chain of Michelin-starred restaurants, you have to know what it's like to mop the kitchen floors, and if you dream of making partner at your city's most successful law firm, you have to know what it's like to spend hours shredding paper. Because maintaining a successful company isn't about instant gratification or the first sign of a big paycheck rolling in, it's about fully understanding each employee who works for you and the importance their roles provide. That is the true value of experience.

How can anyone with a higher 'title' expect their employees to trust them when they don't even always know what they're talking about? If they haven't been on the ground, living their experience, then surely their employees would have a better understanding of how best to do their jobs than they do?

A small restaurant's kitchen has implemented a waste-conscious system in which they prepare rarely ordered items fresh or in limited batches, a method approved by their boss. However, problems start to arise when the boss's sister hosts a 15-person event at the restaurant, and each person orders a baked potato for their side dish. Now, I know you're asking yourselves, how much trouble could a baked potato really cause?
A lot, apparently. The thing is, the potatoes weren't stocked in large quantities, and thus, there weren't enough for every guest…This struck a nerve in the boss, leading him to aggressively accuse the staff of being unprepared and ‘embarrassing’ him in front of family. In response, the kitchen followed his demand to be ready to prepare everything in bulk from now on…Ultimately leading to a few unwanted surprises, and we're not talking about a neglected bone in the fish dish…
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You want us to have everything ready for a la carte? Fine, enjoy the thousands in losses

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